Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges [0.03%]
由豆制品发酵食品中获得的微生物生产、纯化及丝氨酸蛋白酶溶纤酶的功能性质：发展和挑战
Mingjing Yao,Yang Yang,Jing Fan et al.
Mingjing Yao et al.
According to the World Health Organization, cardiovascular disease (CVD) has become a major cause of chronic illness around the globe. It has been reported that soy-based fermented food (SFF) is very effective in preventing thrombus (one of...
Biological functions of active ingredients in quinoa bran: Advance and prospective [0.03%]
藜麦麸皮活性成分的生物功能研究进展与展望
Feiyan Yang,Tianyi Guo,Yaping Zhou et al.
Feiyan Yang et al.
Quinoa is known to be a rich source of nutrients and bioactive components. Quinoa bran, used mainly as animal feed in processing by-products, is also a potential source of bioactive ingredients being conducive to human health. The importanc...
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects [0.03%]
寡糖与益生菌之间的协同作用：从代谢特性到有益作用
Dong Han,Justyna Zulewska,Ke Xiong et al.
Dong Han et al.
Synbiotic is defined as the dietary mixture that comprises both probiotic microorganisms and prebiotic substrates. The concept has been steadily gaining attention owing to the rising recognition of probiotic, prebiotics, and gut health. Amo...
Mihael Cristin Ichim,Francesca Scotti,Anthony Booker
Mihael Cristin Ichim
Herbal products comprise a wide spectrum of locally, nationally or internationally commercialized commodities. As these products have an increasingly important position in healthcare systems worldwide, a detailed product quality assessment ...
Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance [0.03%]
近期利用新型热加工与非热加工技术处理果蔬的现状：对生物活性物质、结构及干燥性能的潜在影响和局限性的批判性研究
Isaac Duah Boateng
Isaac Duah Boateng
Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the human body and prevent the cell from disease-causing free radicals. Therefore, there is a growing demand for high-quality fruits and vegetables. Nev...
Artificial intelligence-based approaches for traditional fermented alcoholic beverages' development: review and prospect [0.03%]
基于人工智能的傳統發酵釀酒研究进展与展望
Huakun Yu,Shuangping Liu,Hui Qin et al.
Huakun Yu et al.
Traditional fermented alcoholic beverages (TFABs) have gained widespread acceptance and enjoyed great popularity for centuries. COVID-19 pandemics lead to the surge in health demand for diet, thus TFABs once again attract increased focus fo...
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives [0.03%]
肌原纤维蛋白结构和功能属性优化策略：物理和生化视角
Honghong Gong,Jiao Liu,Limei Wang et al.
Honghong Gong et al.
Myofibrillar protein (MP), as the main meat protein, have high nutritional value. However, the relatively poor solubility of MP at low ionic strength sometimes limits the utilization of MP to produce products rich in meat protein. According...
Advances in prepared dish processing using efficient physical fields: A review [0.03%]
高效物理场熟料加工技术研究进展
Qi Yu,Min Zhang,Ronghua Ju et al.
Qi Yu et al.
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics o...
Nutritional activities of luteolin in obesity and associated metabolic diseases: an eye on adipose tissues [0.03%]
黄酮类化合物芹菜素通过调控脂肪组织活性缓解肥胖及其代谢异常的研究进展
Zhixin Zhang,Jiahui Wang,Yan Lin et al.
Zhixin Zhang et al.
Obesity is characterized by excessive body fat accumulation and is a high-risk factor for metabolic comorbidities, including type 2 diabetes, nonalcoholic fatty liver disease, and cardiovascular disease. In lean individuals, adipose tissue ...
Toward intelligent food packaging of biosensor and film substrate for monitoring foodborne microorganisms: A review of recent advancements [0.03%]
用于监测食源性微生物的生物传感器和薄膜基底的智能食品包装：近期进展综述
Feng Bao,Zhao Liang,Jing Deng et al.
Feng Bao et al.
Microorganisms in food do harms to human. They can cause serious adverse reactions and sometimes even death. So it is an urgent matter to find an effective method to control them. The research of intelligent- biosensor packaging is in the a...